HEXYL ISOVALERATE STANDARD FOR GC competitive product CAS NO.10032-13-0
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- Min.Order: 1 Kilogram
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Quick Details
- ProName: HEXYL ISOVALERATE STANDARD FOR GC com...
- CasNo: 10032-13-0
- Molecular Formula: C11H22O2
- Appearance: according to email quotation
- Application: pharmaceutical raw materials
- DeliveryTime: Within 3 days after payment
- PackAge: foil aluminium bag/vacuum packing
- Port: Shanghai
- ProductionCapacity: 100 Kilogram/Week
- Purity: 99%
- Storage: Keep in dry and cool condition
- Transportation: by air or by sea
- LimitNum: 1 Kilogram
- CAS No.: 10032-13-0
- Synonyms: 3-methyl-butanoicacihexylester;
- Formula: C11H22O2
- Molecular Weight: 186.29118
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Details
Product Name: | HEXYL ISOVALERATE STANDARD FOR GC |
Synonyms: | 3-methyl-butanoicacihexylester;3-methylbutyricacidhexylester;Butanoicacid,3-methyl-,hexylester;hexyl 3-methylbutyrate;isovalericacid,hexylester;n-Hexyl iso-valerate;n-hexylisopentanoate;HEXYL 3-METHYLBUTANOATE 99+% |
CAS: | 10032-13-0 |
MF: | C11H22O2 |
MW: | 186.29118 |
EINECS: | 233-105-7 |
Product Categories: | Alpha Sort;Chemical Class;E-LAnalytical Standards;EstersAlphabetic;H;HA -HT;Volatiles/ Semivolatiles;Alphabetical Listings;Flavors and Fragrances;G-H |
Mol File: | 10032-13-0.mol |
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HEXYL ISOVALERATE STANDARD FOR GC Chemical Properties |
Melting point | -63.1°C (estimate) |
Boiling point | 215 °C(lit.) |
density | 0.857 g/mL at 25 °C(lit.) |
refractive index |
n |
FEMA | 3500 | HEXYL ISOVALERATE |
Fp | 190 °F |
JECFA Number | 199 |
Safety Information |
WGK Germany | 2 |
RTECS | EK7908500 |
HEXYL ISOVALERATE STANDARD FOR GC Usage And Synthesis |
Description | Hexyl isovalerate has an odor suggestive of unripe fruit. It is mainly employed in perfumery (earthy and tobacco notes). May be synthesized by esterification of n-hexanol with isovaleric acid. |
Chemical Properties | Hexyl isovalerate has an odor suggestive of unripe fruit; mainly employed in perfumery (earthy and tobacco notes) |
Occurrence | Reported found in banana, bell pepper, spearmint and other mint oils, cider, white wine, sparkling wine, yellow passion friut, cherimoya, nectarines and lamb’s lettuce. |
Preparation | By esterification of n-hexanol with isovaleric acid |
Taste threshold values | Taste characteristics at 20 ppm: green, fruity, apple, meat with ripe, waxy pear nuances |